Description
Classic French Onion Soup features caramelized onions slowly cooked to a deep golden brown, simmered in rich beef broth with a hint of sherry and thyme, then topped with toasted baguette slices and melted Gruyère and Parmesan cheese under the broiler for a comforting, savory dish perfect for cozy meals.
Ingredients
Scale
Soup
- 2 tablespoons olive oil
- 6 medium yellow onions, sliced
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 8 cups beef broth
- 1/4 cup dry sherry (optional)
- 1 teaspoon dried thyme
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
Soup Topping
- 8 slices French baguette
- 2 tablespoons olive oil
- 4 slices Gruyère cheese or provolone
- 2 tablespoons grated Parmesan cheese
Instructions
- Caramelize Onions: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add sliced onions and cook, stirring occasionally, until tender, about 7 minutes. Reduce heat to medium-low and continue cooking, stirring every 3 to 5 minutes until onions are caramelized and golden brown, about 25 minutes.
- Add Butter and Garlic: Stir in 2 tablespoons butter and 1 tablespoon minced garlic. Cook for 2 minutes until butter melts and garlic becomes fragrant.
- Simmer Soup: Pour in 8 cups beef broth and 1/4 cup dry sherry if using. Season with 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring soup to a simmer, then reduce heat to medium-low and simmer for 30 minutes.
- Toast Baguette Slices: While soup simmers, preheat broiler with rack 8 inches from heating element. Brush both sides of baguette slices with olive oil. Arrange on a baking sheet and broil for 3 minutes per side until golden brown. Watch closely to prevent burning.
- Prepare Cheese Topped Bowls: Preheat broiler again if needed. Place 4 oven-safe bowls on a baking sheet and ladle soup into each. Place 2 toasted baguette slices on top of each serving. Add 1 slice Gruyère and 1/2 tablespoon grated Parmesan cheese to each bowl.
- Broil Cheese: Slide baking sheet under broiler and broil until cheese is bubbly and starting to brown, about 3 minutes. Watch carefully as times may vary.
- Serve Immediately: Remove from oven and serve the soup while cheese is melted and bubbly.
Notes
- Using dry sherry is optional but adds depth to the soup’s flavor.
- Gruyère can be substituted with provolone or Swiss cheese for a different taste.
- Caramelizing onions slowly develops sweetness and complexity; do not rush this step.
- Watch the broiler closely to prevent burning the bread or cheese.
- Use oven-safe bowls that can withstand broiler heat to avoid cracking.
- For a vegetarian version, substitute beef broth with vegetable broth and omit the sherry.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg
